Going Bananas

Bananas Fried In Ghee

Walking through the weekly pasar malam or night market with my daughter I happened to spy some extra large bananas in one of the stalls.  It turned out to be Nendra Bale- a special kind of banana that my Mum used to give us for a snack when we came home hungry from school and college.  It's delicious and that's what I made for my cooking class with Vincenzo  and Jessica from Spain this afternoon.

The Recipe:

2 large very ripe bananas, about 200gms each; brown sugar to taste; Ghee for frying.

Cut  bananas into half, peel and quarter horizontally (Four pieces per banana).  Heat a non stick pan and add 1 tbsp ghee.   Place in pan, lower heat and fry for a few minutes on both sides until golden brown.  Sprinkle with sugar and more ghee ( if desired) and serve hot.

Optional- Sprinkle with cinnamon powder or cardamom 

Instead of frying, they can be steamed and eaten with ghee and brown sugar.

Honey is another option.

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Pineapple Coconut Pudding

Creamy Pudding

I came across this  Creamy Concoction during my holiday in Cambodia.  While reading about the culture, history and food of Cambodia I was pleasantly surprised to note that a lot of coconut is used in cooking.  I even ate various curries and desserts like mine and hence decided to try this dessert which I read about in an article on local food.  Adapted to my taste, this is a very satisfying dessert for a Sunday afternoon.

The Recipe:

1 cup thick coconut milk; 1/2 cup brown sugar or to taste; 2 dsp corn flour; 2 tsp vanilla essence; 4 large eggs; 250 gms pineapple chunks- reserve some for decorating the top.

Blend all ingredients to a thick, smooth liquid.  Pour into glass dish and bake in a preheated oven at 200 C for 1 hour or until skewer inserted into pudding comes out clean.  Decorate with remaining pineapple, raisins or toasted coconut and serve hot or cold.  

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